KR100709168B1 - Saved energy using enzyme machin for manufacturing bioactive long term whole bean curd - Google Patents

Abstract

The present invention relates to a long-term preservation bio-active packaging frontal tofu manufacturing apparatus using an energy-saving enzyme, a soft water supply pipe and a raw material input hopper connected to a water supply source is installed, and a stirrer to mix the raw material and soft water to make green soybean oil 1 Primary mixing tank (10); Far-infrared steam steam tank (11) having a steam injection pipe (11a) for steaming the green soybean oil supplied from the green soybean oil supply pipe connected from the primary mixing tank; Steam to the steam injection pipe (11a) A perfusion type steam boiler 9 connected to the steam supply pipe 20 to supply the steam to the far-infrared steam bath 11 and connected to the primary mixing tank 10 by a steam generating soft water supply pipe 6. ; Plate infrared cooler 12 connected by far-infrared steam bath 11 and steamed soybean milk supply pipe 24 to which ground water supply pipe 25 is connected and cooling steamed soybean milk in which cooling pipe 12a is embedded; Plate cooler 12 Cooled) The cooling soy milk supply pipe 23 for supplying steamed soybean milk and the cooling soy milk supply extension part 13b are installed, the cooling soy milk mixture discharge pipe and the coagulant input hopper 13c are installed, and the secondary high speed yeast agitator 13a is built-in. Secondary high speed homomixer homogenous mixing tank 13 for homogeneously mixing the mixture; Filling packing machine 14 for filling the cooling container with the cooled soymilk mixture blended in the secondary high speed homomixer homogeneous mixing tank 13; Filling packing machine 14 A trolley 15 having a stainless tray plate 15a and a moving wheel 15b for packing a packed container; connected to the trolley 15 and pressurized, sterilized, molded, and cooled the packaged frontal part. Steam multi-stage pressure-molded sterilization cooling apparatus 16 to be manufactured; Conveyor belt 21 connected to the steam multi-stage pressure-molded sterilization cooling apparatus 16 to transfer the cooled packaged frontal head; and the frontal head transferred from the conveyor belt 21. To store Refrigerated storage compartment 17; includes.

Therefore, the process can be shortened, saving energy, and cooling soybean milk and steamed soybean milk with bio-active whole soybean granules and soft water, and cooling them to produce cooled soymilk, natural additives, enzyme and coagulant mixture accurately. By enzymatic reaction, cross-polymerization reaction between protein molecules is promoted, and it can be combined with coagulant to produce long-term preservation bioactive packaging frontal with excellent cohesiveness, elasticity and taste, and good hygiene in clean room. Fresh long-term preservation bioactive tofu can be prepared.

In addition, by using bioactive whole soybean microparticles as raw materials, it is possible to provide a homogeneous long-term preservation bioactive packed tofu containing all the bioactive materials of soybeans, and improve the palatability and functionality by adding natural additives. Long-term preservation bio-active natural additives packaging to provide the tofu.

Description

Long-term preservation bio-active packaged frontal tofu manufacturing device using energy-saving enzyme {SAVED ENERGY USING ENZYME MACHIN FOR MANUFACTURING BIOACTIVE LONG TERM WHOLE BEAN CURD}

1 is an exploded view showing the components of a long-term storage bioactive packaging frontal tofu production apparatus using the energy-saving enzyme according to the present invention and a method of manufacturing the same.

2 is a perspective view of a steam multistage molding sterilization cooling device.

3 is a clean room end front view.

Figure 4 is a long-term preservation bio-active packaged tofu manufacturing process by the long-term preservation bio-active packaged tofu production apparatus using the energy-saving enzyme according to the present invention.

Figure 5 is a long-term preservation bio-active natural additives packaged tofu manufacturing process by the long-term preservation bio-active packaged tofu production apparatus using the energy-saving enzyme according to the present invention.

*** Explanation of symbols on main parts of drawings ***

1: water supply source 2: water supply pipe

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3: water softener 4: residual chlorine remover

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5: ultraviolet sterilizer 6: steam generating soft water supply pipe
7: soft water supply pipe 8: raw material input hopper

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9: through-flow steam boiler 10: primary mixing tank
10a: soft water supply extension 10b: primary stirrer

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10c: training water supply scale 11: far-infrared steam bath

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11a: steam injection pipe 11b: pressure lid

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11c: ceramic plate 11d: green soybean oil supply extension

11e: pressure relief valve 12: plate cooler
12a: cooling pipe 13: second high speed homomixer homogeneous mixing tank

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13a: 2nd high speed homo stirrer 13b: cooling soymilk supply extension part

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13c: coagulant input hopper

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14: Filling Packing Machine 14a: Storage Tank

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14b: Conveyor Belt 15: Balance
15a: stainless steel tray plate 15b: wheel for moving
15c: plastic box 16: steam multi-stage pressurized sterilization chiller
16a: closing door 16b: control loss
16c: Pressurized far infrared molding sterilization cooling chamber
16d: steam injection supply line 16e: steam injection exposure
16f: cooling water spray supply pipe 16g: cooling water spray nozzle
16h: pressure relief valve 16i: groundwater supply pipe
16j: wheels for travel 16k: ceramic plates
16l: steam decompression valve 17: cold storage compartment

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17a: front cover tofu 17b: air curtain

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17c: refrigeration compressor 17d: cooler air conditioner

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18: clean room 18a: clean air conditioner
18b: refrigeration compressor 18c: air shower
18d: front tofu slot 19: control panel
20: steam supply pipe 21: conveyor belt
22: soybean milk supply pipe 23: cooling soymilk supply pipe
24: steam soy milk supply pipe 25: groundwater supply pipe
26: groundwater discharge pipe 27: steam supply pipe
V1: soft water supply valve V2: soft water supply valve
V3: green soybean oil supply valve V4: steam supply valve
V5: steam soymilk supply valve V6: coagulant mixture discharge valve
V7: cooling soymilk supply valve V8: drain valve
V9: drain valve V10: drain valve
V11: Groundwater manual supply valve V12: Groundwater manual discharge valve
V13: Manual T Valve V14: Steam Supply Valve
P: Groundwater Pump S1: Power Switch
P: Groundwater Pump S2: Steam Supply Switch
S3: Temperature setting switch S4: Cooling water supply switch
S5: Timer switch S6: Pressure molding sterilization cooling chamber pressure gauge
TS2: temperature sensor T2: temperature indicator
T3: timer indicator SW1: power switch
SW2: Steam Generation Soft Water Supply Switch
SW3: Soft water supply switch SW4: Primary stirring switch

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SW5: Steam Supply Switch SW6: Secondary High Speed Homo Stir Switch

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SW7: green soybean milk supply switch SW8: steamed soymilk supply switch
SW9: cooling soymilk supply switch T1: steam temperature indicator
TS1: Steamed Soymilk Temperature Detector

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The present invention relates to a long-term preservation bio-active packaged tofu manufacturing apparatus using an energy-saving enzyme, and in particular, it is possible to manufacture a long-term preserving bio-active packaged frontal tofu containing all the bio-active substances of homogeneous soybeans, The present invention relates to a long-term storage bio-active packaged tofu manufacturing apparatus using an energy-saving enzyme capable of producing a preserved bio-active packaged tofu.

Conventional tofu manufacturing method comprising the steps of selecting, washing, soaking soybeans; Crushing the soy beans; Separating the ground soybean juice from the steamed bean curd; Adding a coagulant to the separated soybeans to make soft tofu; Tofu is completed by pressing the soft tofu. However, this conventional tofu production method has a problem that 120% is generated in the weight of soybean when separating soybean juice, BOD 10,000ppm wastewater generated when compressing the soft tofu.

In addition, there was a problem that the amount of tofu produced less than the amount of soybean raw materials used.

Therefore, the present inventor has developed a long-term storage functional frontal head manufacturing apparatus and its method (patent registration 10-0451483).

The long-term storage functional frontal head manufacturing apparatus and method of the registered invention is a high speed multistage pump, mixing tank, steaming tank, cooler, mixing tank, high pressure homogenizer. It consists of a filling packing machine, a once-through boiler, a steam molding machine, and a cooling system.In the mixing tank, the whole active soybean fine powder and soft water are mixed at a ratio of 1kg: 5.5ℓ to make green soybean milk, and steamed soybean milk at 102 ℃ in steaming tank. After the preparation, transfer the cooled soymilk to the cooling and then mix it with coagulant in the mixing tank, and then mix the cooling soy milk and coagulant mixture in a high pressure homogenizer, and then pack it in a packing packing machine, and then prepare the whole head by natural coagulation method at 95 ℃ for 15 minutes in a steam molding machine. After the sterilization at 121 ℃ for 10 minutes to prepare the tofu to solve the problem in the conventional tofu manufacturing method, the production of the whole tofu is increased by 100% compared to the amount of soybean raw materials, production time without waste and waste water This shortening had an advantage.

However, the long-term storage functional frontal head manufacturing apparatus and method of the registered invention had the following problems.

(1) Homogeneous mixture of green soybean flour, soft water and soybean milk in a high speed multi-stage pump, and homogeneously mixed green soybean milk in a mixing tank, and then prepare a cooling soymilk and coagulant mixture in a mixing tank. Since the homogenization of the car is excessive energy consumption of the high speed multistage pump and the high pressure homogenizer, there is a problem that the manufacturing cost of the frontal head manufactured by the conventional long-term storage functional frontal head manufacturing device and the method increases.

② The structure and shape of the functional frontal head prepared by filling the soymilk and coagulant mixture into a certain container in the steam forming machine at the first 95 ° C for 15 minutes by the natural coagulation method are agglomerated between protein molecules during the preparation of the frontal tofu. There is a problem in the commerciality of the frontal head prepared by the conventional long-term storage functional frontal head manufacturing apparatus and the method according to the damage is broken well quality.

③ The raw material is to use the whole activated soybean micropowder which is peeled from the epidermis of the soybean and lost the bioactive substances such as pectin, anthocyanin and organic germanium. Accordingly, the conventional long-term preservation functional frontal tofu manufacturing apparatus and the frontal head manufactured by the method has a problem that the bio-active material of the soybean is lost.

④ There was a problem that the hygiene and freshness were deteriorated by the production of the long-term preservation functional frontal head manufacturing apparatus installed in the place where the clean room equipment is not installed.

In addition, lyophilized frontal tofu and a method of manufacturing the same (Application No. 10-2003-0010418) have been developed to ensure storage stability. The freeze-dried whole bean curd to ensure the storage safety of the registered invention and a method for manufacturing the same step 1: After adding the whole active soybean fine powder and 5-6 times of water mixed 2 minutes-5 minutes to prepare the green soybean milk step 2 : Heated soybean milk at 95 ° C to 100 ° C for 5-10 minutes to produce steamed soymilk. Step 3: Lower the temperature of 95 ° C to 100 ° C steamed soybean at 80 ° C to 85 ° C. Step 4: Coagulant to soymilk. ) 0.5% and 5% of natural additives were added at the same time to prepare the frontal part to which the natural additives were added. The natural additives were added to the frontal head prepared by the natural coagulation method to improve the taste and functionality.

However, the freeze-dried frontal tofu and its manufacturing method ensured the storage stability of the registered invention had the following problems.

① It is very important to make the soymilk concentration 12 ° by using a sugar content meter when mixing the ratio of battery active fresh soybean fine powder and water at exactly 1: 5.5 ratio by molding the whole head without natural compression method. When it is 12 °, the frontal head with excellent binding force and elasticity can be manufactured. When 5-6 times more water is added to the whole active soybean micropowder, the concentration of green soybean milk is not constant. Therefore, the binding force and elasticity are lowered during the preparation of the frontal tofu. There was a problem.

② When the concentration of raw soybean milk is 12 ° by sugar content, the process of producing steamed soymilk at 102 ° C within 5 minutes in a pressure steamer is very preferred. However, there was a problem in that the binding force and elasticity is lowered during the preparation of the whole head to which the conventional lyophilized additive is added by heating at 95 to 100 ℃ for 5-10 minutes.

③ It is preferable to add a coagulant after adding a natural additive to steamed soymilk and prepare a mixture of homogenized steamed soybean milk and natural additives, or 0.5% coagulant (GDL) and 5% natural additive to soymilk at 80 ℃ ~ 85 ℃. By simultaneously injecting the soymilk at 80 ℃ to 85 ℃ coagulation reaction (GDL) and the coagulation reaction begins to occur, the natural additives are not mixed homogeneously, the quality of the whole tofu to which the conventional freeze-dried additives are added, the problem in the marketability There was this.

Therefore, an object of the present invention is to provide a clean room and bio-active whole soybean particles and water softener, a primary mixing tank and a perfusion steam boiler, a far-infrared steam bath, a plate cooler, an enzyme and a coagulant, and a secondary high-speed homomixer homogeneous mixing tank. The innovative combination of packaging machine, trolley, steam multi-stage pressurized sterilization chiller, transfer conveyor belt and cold storage room invented efficient energy saving system and activation of soy protein and enzyme reaction. Long-term preservation bio-active tofu containing all the bio-active substances of soybean with good binding power and elasticity, and various natural additives added, and long-term preservation bio-active natural additive-packed tofu with improved functionality and palatability. Long-term conservation with energy-saving enzymes The frontal active packaging is to provide a manufacturing apparatus.

In order to achieve the object of the present invention, a clean air conditioner, a refrigeration compressor, and a soft water supply pipe connected to a water supply source are installed in a clean room in which an air shower room is installed, a raw material input hopper is installed, and raw soybean oil mixed with raw material and soft water. A primary mixing tank (10) having a built-in stirrer; a far-infrared steaming tank (11) having a steam injection pipe (11a) for steaming green soybean oil supplied from a green soybean oil supply pipe connected from the first mixing tank; It is connected by the steam supply pipe 20 for supplying steam to the injection pipe (11a) to supply steam to the far-infrared steam bath 11, and the primary mixing tank 10 by the steam generating soft water supply pipe (6) Connected through-flow steam boiler (9); The far-infrared steam tank 11 and the steamed soybean milk supply pipe (24) connected, the ground water supply pipe (25) is connected to the cooling plate (12a) built-in cooling steamed soymilk Cooling (12); The cooling soy milk supply pipe 23 and the cooling soy milk supply extension part 13b for supplying steamed soybean milk cooled by the said plate cooler 12 are installed, and the cooling soy milk mixture discharge pipe and the coagulant input hopper 13c are installed. A second high speed homomixer homogeneous mixing tank (13) having a second high speed yeast agitator (13a) embedded therein and homogeneously mixing the mixture; packing the cooled soymilk mixture blended in the second high speed homomixer homogeneous mixing tank (13) Filling packing machine 14 to fill the container; A stainless steel tray plate (15a) and a wheel 15b for carrying a packaging container filled in the filling packing machine 14 is installed; 15 is connected to the cart 15 Steam multi-stage pressure-molded sterilization cooling device 16 for pressurizing, sterilizing, molding, and cooling the packed frontal head to produce a packaged frontal head; connected to the steam multi-stage pressure-molded sterilization cooling device 16 to transport the cooled packed frontal head. Conveyor belt to say (2 1); and a refrigerated storage chamber (17) for storing and storing the whole head to be transferred from the conveyor belt 21 is provided with a long-term storage bio-active packaging frontal head manufacturing apparatus using an energy-saving enzyme.
The primary mixing tank is characterized in that it comprises a soft water supply extension portion and the primary stirrer and soft water quantitative scale window hopper.

The far-infrared steam bath is characterized by consisting of a pressure lid and ceramic radiator, steam injection pipe drain pipe, steam soybean oil discharge pipe and pressure safety valve.

The steaming tank is equipped with a digital steaming temperature sensor, the control panel installed on the front is characterized in that the steaming temperature indicator is installed.

The perfusion type steam boiler is characterized in that it is aqueous to generate steam by using heavy oil as a heat source.

The plate cooler is characterized in that it is configured to produce a cooling soy milk of 10 ° C to 12 ° C by passing the steamed soymilk through the cooling pipe receiving ground water.

The secondary high speed homomixer is characterized in that the mixing means of the 10,000RPM screw-type impeller stirring means and cooling soymilk supply extension, the cooling soymilk and natural additives and the enzyme and coagulant discharge pipe.

The filling packaging machine is characterized by consisting of a cold storage tank and a continuous automatic filling packaging system for storing a mixture of cooling soy milk and natural additives and enzymes and coagulants.

The trolley is characterized in that it is configured to insert a multi-layered stainless tray plate in a multi-stage shelf type.

The steam multi-stage pressure-molded sterilization cooling device is installed by connecting the steam injection supply pipe from the top to the bottom on the three sides of the inside of the trolley opening and closing door and the pressurized far-infrared molding sterilization cooling chamber, and the steam injection nozzles are installed at regular intervals in the steam injection supply pipe. Cooling water injection supply pipe is installed on the inner upper surface and the three sub-walls and connected to the groundwater, characterized in that the cooling water injection nozzles are installed in the cooling water injection supply pipe at regular intervals.

The ceramic plate is installed on the inner wall of the three-part upper surface of the pressurized far-infrared shaping sterilization cooling chamber.

A steam decompression valve is installed in the middle of the steam injection supply pipe.

The steam multi-stage pressure-molded sterilization cooling device is a digital temperature sensor is installed, the control panel is characterized in that a temperature indicator for digitally displaying the detected temperature of the temperature sensor is installed.

The power switch to the control panel of the steam multi-stage pressure-molded sterilization cooling device. The steam supply switch, the steam temperature setting switch, the steam temperature setting indicator, the steam supply timer switch, the pressure gauge of the pressure-forming sterilization cooling chamber is installed.

The pressure safety valve is installed on the outer upper portion of the steam multi-stage pressure-molded sterilization cooling device.

The built-in storage compartment is characterized in that the refrigeration compressor, cooler air conditioner, air curtain is installed.

The clean room has an air shower room, a refrigeration compressor, and a clean air conditioner installed at the entrance, and the environmental conditions of the clean room have a temperature of 22 ° C. to 20 ° C. and a class of 200,000 to 100,000 pieces / cubic foot.

The filling packaging machine is characterized by consisting of a cold storage tank and a continuous automatic filling packaging system for storing the cooling soy milk and natural additives and enzyme and coagulant mixture.

The trolley is characterized in that it is configured to insert a multi-layered stainless tray plate in a multi-stage shelf type.

The steam multi-stage pressure-molded sterilization cooling device is installed on three walls of the inside of the trolley opening and closing door and the pressurized far-infrared molded sterilization cooling chamber, and steam injection nozzles are installed at a predetermined interval on the steam injection supply pipe. Is installed, is connected to the ground water and characterized in that the cooling water injection nozzles are installed in the cooling water injection supply pipe at regular intervals.

The ceramic plate is installed on the three inner walls of the upper surface of the pressure-infrared molding sterilization cooling chamber.

A steam decompression valve is installed in the middle of the steam injection supply pipe.

The steam multi-stage pressure-molded sterilization cooling device is a digital temperature sensor is installed, the control panel is characterized in that a temperature indicator for digitally displaying the detected temperature of the temperature sensor is installed.

The control panel of the steam multi-stage pressure-molded sterilization cooling device is characterized in that the power switch, steam supply switch, steam temperature setting switch, steam temperature setting indicator, steam supply timer switch, pressure gauge of the pressurized far-infrared molding cooling chamber.

The cold storage compartment is characterized in that the refrigeration compressor, cooler air conditioner, air curtain is installed.

The soft water supply pipe and the steam generation soft water supply pipe are branched from a water supply pipe connected to a water supply source, and a water softener, a residual chlorine remover, and an ultraviolet sterilizer are installed in the middle of the water supply pipe.

It will be described in detail according to the embodiment shown in the accompanying drawings a long-term storage bio-active packaging frontal tofu production apparatus using the energy-saving enzyme according to the present invention.

1 is an exploded view showing the long-term storage bio-active packaging frontal head manufacturing apparatus using the energy-saving enzyme according to the present invention and the components of the manufacturing method, Figure 2 is a perspective view of a steam multi-stage pressure molding sterilization cooling apparatus and Figure 3 is a clean room It is a longitudinal front view.

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4 is a manufacturing process chart of the long-term preservation bio-active packaging frontal tofu, Figure 5 is a manufacturing process chart of the long-term preservation bio-active natural additives packaging frontal tofu.

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In the long-term storage bio-active packaged frontal head manufacturing apparatus using the energy-saving enzyme according to the present invention, as shown in FIG. 1, an air shower chamber 18c is installed at an inlet, and a refrigeration compressor 18b and a clean air conditioner 18a are provided. In the installed clean room (18), a primary mixing tank (10) for mixing green active soybean fine particles and soft water to make green soybean milk, and a far-infrared steam bath (11) for steaming the first mixed green soybean milk Secondary type of homogeneous mixing of natural additives, enzymes and coagulants with a permeable steam boiler (9) for supplying steam to the far-infrared steam tank (11) and a plate cooler (12) installed at the upper end to cool steamed soymilk and cooled soymilk. A high speed homomixer (13) and a packing machine (14) for filling packed containers for cooling soymilk, natural additives, enzyme and coagulant mixture in a container (15) In the 15 and consists of a fusion bonding of the cold storage room 17 for storing the compression-molding, sterilization, and cooled to thereby prepare the multi-stage steam pressure forming sterile cooling apparatus 16 for manufacturing a packing head frontal packaging.

A control panel 19 is installed between the primary mixing tank 10 and the secondary high speed homomixer homogeneous mixing tank 13, and the control panel 19 has a power switch SW1 and a steam generating water supply switch SW2. ), Soft water supply switch (SW3), primary stirring switch (SW4), steam supply switch (SW5), secondary high speed homomixer switch (SW6), green soybean milk supply switch (SW7), steamed soy milk supply switch (SW8), It consists of a cooling soymilk supply switch SW9. In addition, a steam temperature indicator T1 is arranged in the control panel 19, and a digital one is used.

The primary mixing tank 10 is composed of a soft water supply extension portion 10a, a primary stirrer 10b, an input hopper 8, a soft water quantitative scale window 10c, and a green soybean oil discharge valve V13.

A soft water supply pipe 7 for supplying soft water is connected to the primary mixing tank 10. This soft water supply pipe 7 is connected to the tap water supply source 1 through a water supply pipe 2.

In the middle of the water supply pipe 2, a water softener 3, a residual chlorine remover 4 and an ultraviolet sterilizer 5 are provided.

A soft water supply valve V2 is provided in the middle of the soft water supply pipe 7.

In order to precisely supply the amount of soft water supplied to the primary mixing tank 10, a soft water quantitative scale window 10c is installed. The primary mixing tank 10 is provided with a soft water supply of hardness 0 through a soft water supply pipe 7 is installed with a primary stirrer 10b for producing green soybean oil mixed with bio-active whole soybean fine particles and soft water The rotation speed of the primary stirrer 10b with the screw-type impeller is used to rotate at 3,500 RPM.

The far-infrared steamer 11 is a pressure type, and a pressure safety valve 11e is installed above the pressure lid 11b and the pressure lid 11b. Inside the steaming tank 11, a steam injection pipe 11a, a ceramic plate 11e, and a green soybean oil supply extension 11d are installed.

The far-infrared steamer 11 is provided with a steam warming detector Ts1 for sensing the temperature of steamed soymilk, and the temperature of steamed soy milk detected by the steaming temperature sensor Ts1 is installed in the control panel 19. The steaming temperature indicator T1 is displayed. A steamed soy milk supply pipe 24 connected to the lower end of the plate-shaped cooler 12 is installed at the left end of the steam bath 11, and the steamed soy milk supply pipe 24 is provided with a steamed soy milk supply valve v5. . In the lower center of the steam tank 11, a drain valve V8 is installed to completely remove the residue when the steam tank 11 is cleaned.

The ceramic plate 11c is embedded in the steam bath 11. The steam generating soft water supply pipe 6 is provided in the lower end of the perfusion type steam boiler 9, and the steam generating soft water supply pipe 6 is provided with a steam generating soft water supply valve v1. A steam supply pipe 27 connected to the steam injection pipe 11a of the steam tank 11 is connected to the upper end of the flow-through boiler 9.

A steam supply valve V4 is provided in the middle of the steam supply pipe 27 so as to be opened by operating the steam supply switch SW5.

The drain valve (V9) is installed at the bottom of the flow through the steam boiler (9) is configured to completely remove the residue when cleaning the flow through the steam boiler (9).

The drain valve V9 is a manual on-off valve. A steam supply pipe 22 connected to a steam injection supply pipe 16a of the steam multistage pressure-molding sterilization cooling device 16 is connected to the left end of the flow-through steam boiler 9. In the steam supply pipe 22, a steam supply valve V14 is provided to be opened by operating the steam supply switch SW7.

The ground water supply pipe 25 is connected to the bottom of the plate cooler 12, and the ground water is supplied to the plate cooler 12 by an automatic pump P below the ground water supply pipe 25.

The groundwater supply pipe 25 is provided with a manual groundwater supply valve 11. The ground water discharge pipe 26 is connected to the lower end of the plate cooler 12, and the groundwater discharge pipe 26 is provided with a manual ground water discharge valve V12.

At the left end of the plate cooler 12, a cooling soymilk supply pipe 23 is connected to a cooling soymilk supply extension 13a of the second high speed homomixer homogeneous mixing tank 13, and a cooling soymilk supply valve 23 is connected to the cooling soymilk supply pipe 23. V7 is installed.

The secondary high speed Moromix homogeneous mixing tank 13 is composed of a secondary high speed homo stirrer 13a, a cooling soy milk supply extension 13b, a cooling soy milk, a natural additive, an enzyme and a coagulant mixture discharge tube 24. Cooling soymilk, natural additives, enzyme and coagulant mixture discharge pipe 24 is provided with a discharge valve (V6). The second high speed homo stirrer (13a) is a motor that can rotate at 10,000RPM with a screw-type impeller is used.

Cooling soymilk and natural additives and enzyme and coagulant mixture discharge pipes 24 connected to the cold storage tank 14a of the filling packing machine 14 are installed at the lower end of the secondary high-speed mixer homogeneous mixing tank 13 and the mixture discharge pipe ( 24, a discharge valve (V6) is installed.

The filling packing machine 14 is composed of a cold storage tank 14a and an automatic packing conveying conveyor belt 14b at the upper end. The filling packing machine 14 has a plurality of carts 15 are installed at the left end. The trolley | bogie 15 is comprised by the multilayer stainless tray board 15a and the wheel 15b for movement. At the right end of the trolley 15, a steam multistage pressure molding sterilization cooling device 16 is installed.

The steam multi-stage pressure shaping sterilization cooling device 16 includes a trolley opening / closing door 16a, a control panel 16b, a pressurized far-infrared shaping sterilization cooling chamber 16c, a ceramic plate 16k, a steam injection supply pipe 16d, and a vapor pressure reduction. Side 16l, steam injection nozzle 16e, cooling water injection supply pipe 16f, cooling water injection nozzle 16g, pressure safety valve 16h, groundwater supply pipe 16i, groundwater automatic pump (P), drain pipe (V10) ), A moving wheel 16j is installed.

A steam decompression valve 16l is installed in the middle of the steam injection supply pipe 16d.

The control panel 16b is installed in the steam multi-stage pressurized sterilization cooling device 16, and the control panel 16b has a power switch S1, a steam supply switch S2, a temperature setting switch S3, and a coolant supply switch. (S4), a timer setting switch (S5) and a molding sterilization cooling chamber pressure gauge (S6) are provided.

The steam multistage pressure shaping sterilization cooling device 16 is provided with a temperature sensor TS2 for sensing the temperature of the pressurized far-infrared shaping sterilization cooling chamber 16c, and the temperature detected by the temperature sensor TS2 is the large control panel 16b. Is displayed on the temperature indicator T2. A ceramic plate 16k is installed on three upper surfaces of the pressurized far-infrared shaping sterilization cooling chamber 16c.

The refrigerating storage chamber 17 is installed at the right end of the steam multi-stage pressure-molded sterilization cooling device 16, and the refrigerating storage chamber 17 has a frontal packing inlet 17a, a refrigeration compressor 17c, a cooler air conditioner 17d, and an air curtain ( 17b) is installed.

Hereinafter, a process of manufacturing a bioactive packaged whole head will be described by the long-term storage bioactive packaged whole head tofu production apparatus using the energy-saving enzyme of the present invention.

First, a summary of the process of manufacturing a bioactive packaged frontal tofu by the long-term preservation bio-active packaged frontal tofu manufacturing apparatus using the energy-saving enzyme of the present invention, the long-term preservation bio-active packaged frontal tofu manufacturing apparatus using energy-saving enzyme is installed in the clean room 18 Then, in the ratio of the soft water and bio-active whole raw soybean particles 5.5: 1 in the primary mixing tank 10, these were stirred by the primary stirring means 10b to prepare green soybean oil, and this green soybean oil Is supplied to the far-infrared steaming tank (11), steam generated in the once-through boiler (9) is supplied to the steaming tank (11) to produce steamed soymilk, and the steamed soymilk is transferred to the plate cooler (12) and cooled. Soymilk is prepared, and the cooled soymilk is transferred to the secondary high speed homomixer homogeneous mixing tank 13, and the secondary stirring means is introduced into the secondary enzyme after stirring by the secondary high speed homo stirrer 13a. coagulation After the preparation, the mixture is stirred to prepare a cooling soymilk, enzyme and coagulant mixture, which is then transferred to the packing packer 14, and packed into a trolley 15 after packing packing in an oxygen-blocking packing container to a steam multi-stage pressurized sterilization cooling device 16. After input, the enzyme is inactivated at a certain temperature and time to regulate the supply of steam to set a constant temperature (55 ℃ ~ 65 ℃) and time (40 minutes to 60 minutes) to activate the enzyme soybean protein and enzyme reaction It activates the cross-linking polymerization reaction between soy protein molecules and binds with coagulant to make the bioactive packaged frontal head which has high binding strength and elasticity, and excellent soft form and flavor of taste is pressed at low temperature and high temperature (85 ℃ ~ 121 ℃). After sterilization, it is pressurized and cooled to 10 ℃ ~ 12 ℃, and stored and stored in refrigerated storage room 17 which keeps 10 ℃ ~ 12 ℃. The packaged head is completed.

Hereinafter, the long-term preservation bio-active packaged tofu manufacturing process by the long-term preservation bio-active packaged tofu manufacturing apparatus using the energy-saving enzyme of the present invention will be described in detail.

<Initial State>

An air shower room 18c is installed at the entrance and exit, and a refrigeration compressor 18b and a clean air conditioner 18a are installed, and the environmental conditions inside the clean room 18 are dry bulb temperature 22 ° C. to 20 ° C. and a class 100,000 EA / FT3. Long-term preservation bio-active packaged tofu device using energy-saving enzyme is installed in clean room

〈Water treatment process〉

The water supplied from the water supply source (1) to the water supply pipe (2) is treated with soft water of hardness 0 while passing through the water softener (3), and the residual chlorine is removed by passing through the residual chlorine remover (4). It is sterilized through (5).

The soft water of hardness 0 thus treated is supplied to the soft water supply pipe 7 and the perfusion type steam boiler 9, that is, the steam generation soft water supply pipe 6, respectively.

〈Steam Generation Process〉

In the initial state, when the power switch SW1 of the control panel 19 is turned ON and the steam generating soft water supply switch SW2 is ON, the soft water is supplied through the steam generating soft water supply valve V1. When supplied, the once-through steam boiler 9 is operated to generate steam.

〈Step 1: Process of Manufacturing Soybean Milk and Supplying of Soybean Milk〉

When the soft water supply switch SW3 is turned ON, soft water supply valve V2 is opened and soft water is supplied to the primary mixing tank 10.

When the quantity of soft water is supplied by the soft water quantitative supply window 10c, the bioactive whole soybean particles are introduced into the hopper 8. Herein, the ratio of bioactive whole soybean particles and soft water is 1kg: 5.5L.

When the supply of soft water of hardness 0 and the input of the bioactive whole bean fine particles are completed, the primary stirrer switch SW4 is turned ON to operate the primary stirrer 10b and agitate the sugar content into the sugar meter. ° green soybean oil is prepared At this time, the rotational speed of the primary stirrer (10b) is preferably stirred for 10 to 15 minutes at 3,000 to 3,500rpm.

With the green soybean oil supply switch SW7 turned ON, the green soybean oil supply valve V3 is opened so that the green soybean milk produced in the primary mixing tank 10 is replaced with the green soybean milk supply pipe 2 and the green soybean oil supply extension ( It is supplied to the far infrared steam bath 11 through 11a).

〈Step 2: Manufacturing Soymilk of Steamed Soymilk〉

After the green soybean oil is supplied to the far-infrared steamer 11, the steam supply switch SW5 is turned on to open the steam supply valve V4. The steam generated in the once-through steam boiler 9 passes through the steam supply pipe 27. The far-infrared steam bath 11 is supplied. When steam is supplied to the steam injection pipe 11a, green soybean milk is steamed by heat and moisture of the steam and by the cardiac calendar of the far-infrared radiator of the ceramic plate to produce steamed soymilk. When steaming is completed, the temperature of steamed soymilk is displayed at the steaming temperature indicator T1 by the steaming temperature sensor TS1 at 102 ° C.

In addition, when the pressure in the far-infrared steam tank 11 rises above the installation in the steaming process, the steam is discharged while opening by the operation of the pressure safety valve 11C, so that safety steaming is made.

〈Step 3: Manufacturing and Transfer of Cooled Soymilk for Steamed Soymilk〉

When steaming is completed, the groundwater pump (P) of the plate cooler (12) is operated and the manual ground water supply valve (V11) is manually opened so that 10 ° C of groundwater is supplied to the plate cooler (12) by the groundwater supply pipe (25) and the plate cooler is operated. (12) The ground water circulated by manually opening the manual ground water discharge valve V12 and circulating inside is discharged to the ground water discharge pipe 26.

And steamed soymilk is opened when steamed soybean milk supply valve (V5) turns on steamed soybean milk supply switch (SW8) through steamed soybean milk supply pipe (24) and accordingly, steamed soymilk is plate-shaped by the pressure in the far infrared steaming tank (11). When cooling soymilk at 10 ° C. to 12 ° C. is produced through the cooling pipe 12a of the cooler 12, when the cooling soy milk supply switch SW9 is turned on, the second high speed homomorphic homogenizer is supplied through the cooling soy milk supply extension part 13b. It is transferred to the mixing tank 13.

〈Step 4: Manufacturing process of mixing soymilk, enzyme and coagulant mixture〉

When cold soy milk with a concentration of 12 ° (sugar system) and a temperature of 10 ° C. to 12 ° C. is fed to the second high speed homomixer homogeneous mixing tank 13, 0.2% to 0.5% of enzyme is first added to the cooled soy milk flow. And a coagulant input hopper (13c), and after stirring with a second high speed homo stirrer (13a), a coagulant of 0.06% to 0.3% is added to the natural additives, enzymes and coagulant input hopper (13c) in the second cooling soybean flow rate. When the mixture is stirred with the secondary high speed homo stirrer 13a, a mixture of cold soy milk, enzyme and coagulant is prepared.

At this time, the stirring speed of the secondary high speed homo stirrer 13a is 10,000 RPM, the impeller is a screw type, and the stirring time is preferably 10 minutes to 15 minutes, and the enzyme is preferably added first.

〈Step 5: Filling packing and transporting to bogie〉

When the mixture prepared in step 4 is supplied to the cooling reservoir 14a of the packing packaging machine 14, the cooling soymilk, enzyme and coagulant mixture is packed and packed into a certain amount of oxygen blocking packaging container and transferred to the conveying belt 14b for manual operation. In the stainless tray board 15a, and is loaded in the trolley | bogie 15. As shown to FIG.

〈Step 6: Inserting the bogie into the steam multi-stage pressurized sterilization chiller and manufacturing the whole head tofu〉

The mixture prepared in step 4 is packed and packed in a predetermined amount of container of an oxygen barrier film, and the trolley 15 enclosed in the stainless tray plate 15a of the trolley 15 is inserted into the steam multistage compression molding cooling unit 16. 16a) is opened, and is fed to the pressurized far-infrared shaping sterilization cooling chamber 16c of the steam multistage pressure forming cooling apparatus 16, and then the manual T valve V13 is opened and the steam supply switch SW5 of the control panel 19 is opened. When the steam supply valve (V14) is opened by turning on the steam, the flow-through steam boiler (9) is supplied to the steam injection supply pipe (16d) and the steam reducing valve (16c) through the steam supply pipe (22). At this time, turn on the power supply S1 of the control panel 16b of the steam multi-stage pressure molding sterilization cooling device 16, and set the temperature at the temperature of 55 ° C to 65 ° C, which is the enzyme activation temperature, by using the temperature setting switch S3. When the steam supply switch (S2) is turned on after setting the enzyme reaction time of 40 minutes to 60 minutes with the musk tooth (S5), the steam is supplied through the steam injection supply pipe (16d) and the steam depressurizing valve (16c). When sprayed and supplied into the pressurized far infrared sterilization cooling chamber 16c, the temperature of the pressurized far infrared sterilization cooling chamber 16c is maintained at 55 ° C. to 65 ° C. while being filled in a predetermined amount and packed in an oxygen-blocking Phillips container. Enzyme reaction is activated for 40 ~ 60 minutes by steam heat of 55 ℃ ~ 65 ℃ where the enzyme is activated, so that the enzyme promotes cross-linking polymerization reaction between soy protein molecules in cold soymilk and covalent bond is formed. Combined with a solid grain Long-term preservation bioactive packaging frontal part with excellent shape and elasticity and excellent flavor of soft taste is molded. 85 ° C to 90 ° C with temperature setting switch (S3) turned on for sterilization of the molded long-term storage bio-active packaging frontal part After setting to ℃, set the timer switch (S5) for 15 ~ 20 minutes and supply steam, then it will be autoclaved. After sterilization, set the timer switch (S3) to 121 ℃ and then set the timer switch (S5) to 5 ℃. When steam is set for a minute, a long-term preservation bioactive packaged frontal head sterilized at high temperature is prepared.

When steam heat is supplied to the pressurized far-infrared shaping sterilization cooling chamber 16c, far-infrared electromagnetic wave energy is generated from the ceramic plate 16k installed therein, and shaping and sterilization are promoted by deep-core infrared power to save energy.

When the cooling water supply switch (S4) is turned on in the long-term preservation bio-active packaging head which is autoclaved at 121 ° C. at high temperature, the groundwater is transferred to the cooling water supply pipe 16f through the groundwater supply pipe 16i by the operation of the pump P to cool the water. Cooling water is injected from the injection nozzle 16g and pressurized to produce a long-term preservation bioactive packaging frontal portion in which the long-term preservation bioactive packaging frontal portion is cooled to 10 ° C to 12 ° C.

Here, it is possible to maintain the quality of the long-term preservation bio-active packaged tofu by maintaining the enzyme activation temperature 55 ℃ -65 ℃ and the enzyme reaction time 40 minutes to 60 minutes accurately in the cooled soymilk filled with oxygen-blocking packaging container and the enzyme and coagulant mixture. Importantly, the temperature sensor (TS2), temperature indicator (T2), and timer indicator (S5) are digital ones, so that the soy protein and enzyme of the enzyme and coagulant mixtures are cooled and packaged in an oxygen-blocking packaging container. It can accurately detect and confirm the reaction temperature and reaction time, and also accurately detect and confirm the temperature at the time of pasteurization, the temperature at the time of high temperature sterilization and the temperature at the time of cooling, and the pressure reduction of the pressure molding sterilization cooling chamber 16c. The state is displayed on the pressurized sterilization cooling pressure gauge (S6), thereby making it safe for workers to manufacture high-quality homogeneous long-term preservation bio-active packing heads. It is easy to increase the merchandise.

The pressurized far-infrared shaping sterilization cooling chamber 16c transmits higher heat to the frontal pavement through an auxiliary means called pressurization, thereby preventing the packaging from bursting due to a certain sterilization effect and internal pressure generated during the steam heating process. In addition, there is an effect of increasing the cooling rate even when cooling the frontal packaging.

〈Step 7: Completion of transfer and storage of long-term preserved bio-active packaged tofu in a cold storage tank of cooled long-term preserved bio-active packaged frontal

The cooled long-term preservation bio-active packing frontal part is opened by opening / closing the door 16a of the steam multi-pressure molding sterilization cooling device 16, and moving the cart 15 to the outside to cool the long-term preservation bio-active packing frontal part on the stainless tray plate. 15a) put 50 pieces in a plastic box and transfer them to the refrigerating chamber 17 where the refrigerator compressor 17c, the cooler air conditioner 17d, and the air curtain 17b are installed through the door 17a of the refrigerating chamber 17 as a conveyor belt. When stored, it is matured to increase preservation, high elasticity, insight and hygiene, and high quality long-term preservation bio-active packaged tofu.

At this time, the temperature of the refrigerating chamber is preferably maintained within 10 ℃ to 12 ℃.

5 is a manufacturing process diagram of a long-term preservation bioactive natural additive-packed frontal tofu by the long-term preservation bioactive packaging frontal tofu using the energy-saving enzyme according to the present invention.

First, to summarize the manufacturing process of the long-term preservation bio-active natural additives packaged tofu by the long-term preservation bio-active packaged tofu production apparatus using the energy-saving enzyme of the present invention, the ratio of soft water and bio-active whole soybean particles to 5.5: 1 After mixing the steps of preparing green soybean milk, steaming and steaming green soybean milk, and cooling steamed soybean milk, preparing cold soy milk first, adding natural additives after homogenization, and then homogenizing by adding enzyme secondly, and adding coagulant thirdly. Steps to prepare a cooling soy milk and natural additives and enzyme and coagulant mixture:

Filling and packing the prepared mixture and filling the packed packed container into the steam multi-stage pressure molding sterilization cooling device and supplying the steam heat by regulating and supplying the enzyme reaction at a certain temperature and a certain time so as to activate the soybean protein intermolecular Long-term preservation bio-active natural additives with high binding and elasticity, high palatability and functionality, and excellent flavor of taste by combining with coagulants by promoting cross-linking polymerization reaction. Long-term preservation bio-active natural additive packaging frontal tofu is completed by transferring to the storage room.

Soy protein, isoflavone, lecithin, linoleic acid, soy oligosaccharide, saponin, minerals, vitamin B, D, anthocyanin, May contain all of the bio-active substances in beans, such as dietary fiber.

In addition, the compression process is omitted using bio-active whole soybean particles, and it is manufactured by natural coagulation method, so it is spinach powder, green tea powder, carrot powder, cheese powder, red ginseng powder, cocoa powder, coffee powder, sprout powder, shrimp powder, herbal medicine. It is easy to add natural additives such as powder, so that it is possible to prepare a long-term preservation bio-active natural additives packaged tofu of high quality with improved nutritional, sensual, physical and functional properties.

Hereinafter, the long-term preservation bioactive natural additive-packed frontal tofu manufacturing process using the energy-saving enzyme of the present invention will be described in detail.

Steps 1, 2, and 3 are performed by the present invention in the same manner as the long-term preservation bio-active packaged frontal tofu manufacturing apparatus using the energy-saving enzyme.

In the fourth step, the cold soymilk is added to the first natural additive, but the natural additive is preferably added in a range that does not reduce the texture of the frontal head. About 5 to 10% is preferable for cooling soybean flow rate.

In the four-stage cooling soymilk, natural additives, enzyme and coagulant mixture process, the cooling soymilk with a concentration of 12 ° and a temperature of 10 ° C to 12 ° C is transferred to the second high-speed homomixer homogenization tank (13). 5% -10% of soy milk's natural additives were added through natural additives, enzymes and coagulant addition hoppers (13C), and the cooled soy milk and natural additives were mixed with a second high-speed homo stirrer (13a), and then 0.2% of the soy milk was cooled. After adding and mixing the enzyme of% -0.5%, the coagulation agent of 0.06% -0.3% of chilled soy milk is added to the mixture and mixed and mixed to prepare a homogenized mixture of chilled soy milk, natural additives, enzyme, coagulant and the like. At this time, the stirring speed of the secondary high speed homo stirrer 13a is 10,000 RPM, the impeller is screw type, and the stirring time is preferably 15 minutes to 20 minutes.

Steps 5 and 6 are performed in the same manner as the long-term preservation bio-active packaged frontal tofu manufacturing process using the energy-saving enzyme according to the present invention.

In the seventh step, the cold long-term preservation of the bioactive natural additives packaged front is transferred to a cold storage tank and the long-term preservation of the bio-active natural additives packed front is cooled by steam multi-stage pressure molding sterilization. Opening and closing the door 16a of the device 16 and moving the trolley 15 to the outside to store 50 pieces of the long-term preservation bioactive natural additive packaging frontal cooled in a plastic box on a stainless tray board 15a and refrigerated with a conveyor belt. Transferred and stored in the refrigerating storage chamber 17 in which the refrigeration compressor 17c, the cooler air conditioner 17d, and the air curtain 17b are installed through the door 17a of the chamber 17, it is matured to increase preservation, elasticity, binding strength and hygiene. High-quality, long-lived, bioactive natural additives with high taste, high commerciality, improved palatability and functionality The loading head is completed. At this time, the temperature of the cold storage room is preferably maintained within 10 ℃ to 12 ℃.

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As described above, the long-term preservation bio-active packaging tofu manufacturing apparatus using the energy-saving enzyme according to the present invention saves energy by shortening the process (high-speed multistage pump, high pressure homogenizer), and soybean oil with bio-active whole grains and soft water. Long-term preservation bio-active packaging with low manufacturing cost, which has a significant impact on consumers' purchases, as it accurately produces cooled soymilk, enzyme and coagulant mixtures in the second high-speed homomixture homogenization tank after cooling and steamed soymilk production. There is an effect that can produce a whole head.

In addition, the enzyme uses a enzyme to promote cross-linking polymerization between protein molecules containing all the proteins of soybeans by heat of steam, and it is combined with a coagulant so that it is homogeneous and highly commercial. There is an effect that can be prepared.

In addition, since the whole tofu is a fresh food, the manufacturing environment conditions will have a very important effect on the quality of the tofu bar. The long-term preservation bioactive packaging tofu manufacturing apparatus using the energy-saving enzyme of the present invention is installed in a clean room and the bioactive packaging tofu Since the production is hygienic to increase the fresh quality is effective.

In addition, since the frontal tofu is 86% water, water has a very important influence on the preservation and quality of the tofu. The water used in the energy-saving long-term preservation bio-active packaged tofu manufacturing apparatus of the present invention is softened by a water softener and residual chlorine. Residual chlorine is removed by the eliminator, and since it is a hardness of 0 sterilized by an ultraviolet sterilizer, there is an effect of increasing the quality of the long-term preservation bio-active packaging frontal.

In addition, since the frontal head is composed of protein, protein deterioration occurs quickly, and thus increasing the preservation will have a very important effect on the quality of the frontal head. The packaging container used in the long-term preservation bioactive packaging tofu using the energy saving enzyme of the present invention Oxygen-blocking packaging and oxygen-blocking packaging is used, and sterilization and sterilization by steam to increase the preservation, it has the effect of improving the quality of long-term preservation bio-active packaging.

In addition, since the temperature indicator and timer indicator of the steam multi-stage sterilization chiller are digitally displayed, the enzyme reaction time and the sterilization and sterilization time can be accurately recognized. There is.

In addition, by using bio-active whole grains as raw materials, all the bio-active materials of soybeans are included, so that it is possible to produce long-term preservation bio-active packaged tofu that prevents lifestyle diseases-obesity, hypertension, diabetes and heart disease. have.

In addition, the long-term preservation bio-active natural additives packed with added spinach powder, carrot powder and green tea powder have natural color, high content of vitamin C and high amount of minerals and fiber. have.

In addition, long-term preservation bio-active natural additive-packed frontal to which egg or cheese powder is added in natural additives is effective as a health food for children and the elderly in the growing season.

In addition, long-term preservation prepared by adding red ginseng powder and safflower seed powder among natural additives
Bio-active natural additives packed frontal is effective in preventing lifestyle diseases.

Claims (33)

A first mixing tank 10 having a soft water supply pipe connected to a water supply source and a raw material input hopper, and having a stirrer mixing raw materials and soft water to make green soybean oil; A far-infrared steaming tank (11) in which a steam injection pipe (11a) for steaming the green soybean milk supplied from the green soybean oil supply pipe connected from the primary mixing tank is built-in; It is connected by the steam supply pipe 20 for supplying steam to the steam injection pipe (11a) to supply steam to the far-infrared steam bath 11, the primary mixing tank 10 by the steam generating soft water supply pipe (6) Perfusion type steam boiler (9) connected to; A plate-type cooler 12 connected by the far-infrared steam bath 11 and the steamed soymilk supply pipe 24 to cool the steamed soymilk in which the groundwater supply pipe 25 is connected and the cooling pipe 12a is embedded; The cooling soymilk supply pipe 23 and the cooling soymilk supply extension part 13b for supplying steamed soybean milk cooled by the plate cooler 12 are installed, and the cooling soymilk mixture discharge pipe and the coagulant input hopper 13c are installed at a second high speed. A second high speed homomixer homogeneous mixing vessel (13) having a built-in yeast stirrer (13a) for homogeneously mixing the mixture; A filling packing machine 14 for filling the packaging container with the cooled soymilk mixture blended in the second high speed homomixer homogeneous mixing tank 13; A trolley 15 provided with a stainless tray plate 15a and a wheel 15b for carrying a packaging container filled in the filling packing machine 14; A steam multi-stage pressurized sterilization cooling device (16) connected to the cart (15) to pressurize, sterilize, mold, and cool the packed frontal head to manufacture the frontal head; A conveyor belt 21 connected to the steam multistage pressure-molding sterilization cooling device 16 to transfer the cooled packaged heads; and Long-term storage bio-active packaging frontal head manufacturing apparatus using an energy-saving enzyme, characterized in that it comprises a; and a cold storage chamber (17) for storing and storing the frontal head transferred from the conveyor belt (21). According to claim 1, wherein the primary mixing tank is a raw material input hopper is installed at the top, the primary stirrer is installed inside the primary mixing tank, the water supply supply extension is installed on the inner wall of the primary mixing tank long vertically, the primary Long-term storage bioactive packaging frontal tofu using energy-saving enzyme, characterized in that the soft water quantitative graduation window is installed above and below the main wall of the mixing tank body, consisting of a soft water supply valve in the middle of the soft water supply pipe. According to claim 1, wherein the flow-through steam boiler (9) is connected to the steam generating soft water supply pipe at the bottom, the steam supply pipe and the steam injection pipe of the steam bath and the steam decompression valve at the top, the steam supply pipe and steam stage at the top An apparatus for manufacturing a long-term preservation bioactive packing head using energy-saving enzymes, which is connected to a steam spraying supply pipe of a pressurized sterilization cooling device, and has a drain valve for removing foreign substances when cleaning the inside of the perfusion type steam boiler. According to claim 1, wherein the far-infrared steam bath 11 is composed of a pressure-type lid for opening and closing the main body and the far-infrared steam bath body in a pressure manner, the far-infrared ceramic plate is installed inside the far-infrared steam bath, steam injection pipe is installed Long-term preservation bioactive packaging tofu production apparatus using an energy-saving enzyme, characterized in that. According to claim 4, Long-term preservation bioactive packaging using the energy-saving enzyme, characterized in that a pressure safety valve is installed on the pressure lid of the far-infrared steam bath (11). The energy saving type enzyme of claim 4, wherein a digital steam temperature sensor is installed in the steam bath main body, and a steam temperature indicator for digitally displaying the detected temperature of the steam temperature sensor is installed in the control panel. Long-term preservation bioactive packaging using tofu manufacturing apparatus. According to claim 1, The cooling pipe is installed inside the plate cooler 12, the ground water supply pipe and ground water discharge pipe is connected to the lower installation and connected to the steamed soybean milk supply pipe and the cooling pipe at the lower left of the plate cooler, the plate cooler The upper right portion is a long-term preservation bio-active packaging tofu production apparatus using an energy-saving enzyme, characterized in that it is connected to the cooling soy milk supply tube and the cooling soy milk supply extension inside the second high-speed homomixer homogenization tank. According to claim 1, Natural additives, enzymes and coagulant injection hopper is installed on the second high-speed homomixer homogeneous mixing tank 13, the second high-speed homo stirrer and impeller is installed in the screw type, Long-term preservation bio-active packaging tofu using an energy-saving enzyme, characterized in that the cooling soy milk supply extending part connected to the cooling soy milk supply pipe is installed at the upper end of the main wall of the second high-speed homomixer homogeneous mixing tank. The energy-saving enzyme of claim 1, wherein the filling packing machine 14 is provided with a storage tank connected with a cooling soymilk, a natural additive, an enzyme and a coagulant mixture discharge pipe, and is composed of an automatic filling packing facility and an automatic conveying conveyor belt. Long-term preservation bioactive packaging tofu manufacturing apparatus using. The long-term preservation bioactive packaging frontal tofu using energy-saving enzyme, characterized in that the trolley (15) is provided with the stainless tray plate in a multi-stage type, the wheel for movement is installed. According to claim 1, wherein the multi-stage pressure molding sterilization cooling device 16 is composed of an opening and closing door, a control panel and a pressurized far-infrared mold sterilization cooling chamber, the cooling water injection supply pipe in the upper and three inner surface of the pressurized far-infrared mold sterilization cooling chamber And a cooling water spray nozzle are installed, and the inside of the molded sterilization cooling chamber is a steam injection supply pipe and a steam spray nozzle are installed for long-term preservation bio-active packing head using an energy-saving enzyme. 12. The apparatus of claim 11, wherein the pressurized far-infrared molding sterilization cooling chamber is configured to maintain a pressurized state by continuously supplying steam from a steam injection supply pipe. According to claim 11, Long-term preservation bio-active packaging tofu production apparatus using an energy-saving enzyme, characterized in that the steam pressure supply is installed in the middle of the steam injection supply pipe. 12. The apparatus of claim 11, wherein the pressure safety valve is installed on the pressurized far infrared sterilization cooling chamber. According to claim 11, Long-term preservation bioactive packaging frontal head using the energy-saving enzyme, characterized in that the ceramic plate is installed on the upper surface and the inner three-side wall of the pressure-infrared molding sterilization cooling chamber. The energy-saving enzyme of claim 11, wherein a digital temperature sensor is installed in the pressurized far infrared sterilization cooling chamber, and a temperature indicator digitally displays a detected temperature of the temperature sensor in the control panel. Long-term preservation bioactive packaging tofu manufacturing apparatus using. 12. The long-term storage bioactivity using energy saving enzymes according to claim 11, wherein the control panel is provided with a power switch, a steam supply switch, a temperature setting switch, a cooling water supply switch, a timer switch, and a pressurized sterilization cooling chamber pressure gauge. Packaging frontal tofu manufacturing device. 18. The method of claim 17, wherein the temperature setting switch is supplied with steam in the pressurized far-infrared molding sterilization cooling chamber to maintain and set an appropriate temperature for enzyme reaction of 55 ° C to 65 ° C. Preserved bio-active packaged tofu manufacturing device. 18. The long-term preservation bio-active package using energy saving enzyme according to claim 17, wherein the timer switch maintains 40 minutes to 60 minutes by setting a constant temperature which is a proper temperature of the enzyme reaction in the pressurized far infrared molding sterilization cooling chamber. Whole tofu manufacturing device. 10. The apparatus of claim 9, wherein the conveyor belt 21 for transporting the packed frontal head is installed for transporting the completed frontal frontal head between the bogie and the refrigerated storage. . The method of claim 1, wherein the cold storage compartment is composed of a packing front tofu inlet and an air curtain, the long-term preservation bio-active packaging tofu using energy-saving enzyme, characterized in that the cooler air conditioner connected to the refrigeration compressor is installed in the cold storage compartment. Device. According to claim 1, wherein the manufacturing apparatus of the front head portion is composed of an air shower chamber and the front head to the packaging, the inside is installed in a clean room equipped with a clean air air conditioner connected to a refrigeration compressor for maintaining a constant temperature and a constant clean air. Long-term preservation bioactive packaging tofu production apparatus using an energy-saving enzyme. The method of claim 1, wherein the soft water supply pipe and the steam generation soft water supply pipe is branched to a water supply pipe connected from a water supply source, the water softener, residual chlorine remover, UV sterilizer is installed in the middle of the water supply pipe Long-term preservation bioactive packaging tofu manufacturing apparatus. 24. The apparatus of claim 23, wherein the soft water of hardness 0 is supplied through the soft water supply pipe of the primary mixing tank. According to claim 1, Long-term preservation bioactive packaging tofu production apparatus using the energy-saving enzyme, characterized in that the bioactive whole soybean particles are introduced into the raw material input hopper of the primary mixing tank. The long-term preservation bioactive packing head using energy-saving enzyme according to claim 2, wherein the ratio of the hardness of 0 hardness and the bioactive whole soybean particles mixed in the primary mixing tank is 5.5: 1. Manufacturing equipment. According to claim 1, wherein the long-term preservation bio-active packaging front end in the steam multi-stage sterilization cooling device soybean protein, soy oligosaccharide, lecithin, linoleic acid, linolenic acid, isoflavone, dietary fiber, anthocyanin, Long-term preservation bio-active packaged tofu manufacturing apparatus using an energy-saving enzyme, characterized in that organic germanium, saponin, vitamin B, vitamin E, minerals, pectin and the like. The method of claim 11, wherein in the pressurized far-infrared shaping sterilization cooling chamber, the long-term preservation bioactive packaging frontal head and the long-term preservation bio-active natural additive packaging frontal part are subjected to high-temperature autoclaving (100 ° C. to 90 ° C.) after the first high pressure sterilization. ~ 121 ℃) long-term preservation bio-active natural additives packaged tofu production apparatus using energy-saving enzyme, characterized in that carried out in multiple stages. The method of claim 1, wherein in the second high-speed homomixer mixing tank, the enzyme is first introduced into the cooled soymilk through a natural additive, an enzyme, and a raw material input hopper, homogenized by stirring with the cooled soymilk, and the coagulant is secondly added and cooled. Long-term preservation bio-active packaged tofu manufacturing apparatus using an energy-saving enzyme, characterized in that homogeneous mixture of soy milk and enzyme and coagulant. The method of claim 1, wherein in the second high speed homomixer homogenizer, natural additives are first added to the cooled soymilk through a raw material input hopper, homogenized by cooling with soymilk, and secondly, enzymes are added and stirred with the chilled soymilk. A coagulant is added to the third after homogenization, and thus, a long-term preservation bio-active packaged tofu manufacturing apparatus using an energy-saving enzyme, characterized in that homogeneous preparation of a cooling soy milk, natural additives, enzyme and coagulant mixture. The method of claim 1, wherein in the second high speed homomixer homogenizing tank, 0.2% to 0.3% of the enzyme of the cold soybean flow is first introduced and mixed with the second high speed homo stirrer of 10,000 RPM screw impeller, and then A coagulant of 0.06% to 0.3% of the cooled soymilk is added and homogenized with a secondary high-speed homo stirrer for 10 to 15 minutes, and a mixture of cooled soymilk, enzyme, coagulant, and homogenizer is pressurized far-infrared ray of steam multi-stage pressure molding sterilization cooling device. In the pressurized far-infrared molding sterilization cooling chamber of the mold sterilization cooling unit, the steam heat is maintained at 55-65 ° C., and the enzyme reaction is activated for 40 to 50 minutes, and the enzyme promotes the crosslinking polymerization reaction between soy protein molecules to form covalent bonds. Energy-saving long-term preservation, characterized in that the long-term preservation bio-active packaging tofu with excellent binding and elasticity by combining with the natural coagulation method Bio-active packaged tofu manufacturing device. The method of claim 1, wherein the secondary high-speed homomixer homogeneous mixing tank 5-5% of the natural additives of the cooling soymilk is first introduced into the secondary high-speed homo stirrer of 10,000 RPM screw impeller, and then After mixing 0.2% -0.3% enzyme of cooling soy milk, and mixing it, 3rd 0.06 ~ 0.3% of coagulant of cooling soy milk is added, and homogenizing with 2nd high speed homo stirrer for 15 ~ 20 minutes and cooling soy milk and natural additives. The mixture containing the enzyme and coagulant homogenized is maintained at 55 ° C to 65 ° C by steam heat in a pressurized far-infrared molding sterilization cooling chamber of a steam multistage pressure molding sterilization cooling system to activate the enzyme reaction for 40 minutes to 60 minutes. Promoting the cross-linking polymerization reaction between soy protein molecules to form covalent bonds, combined with coagulant and natural coagulation method, to produce long-term preservation bio-active natural additives packaged tofu with excellent binding and elasticity Long-term storage bioactive packed tofu manufacturing energy-saving device according to claim. 33. The method of claim 32, wherein the natural additives are freeze-dried spinach powder, green tea powder, carrot powder, cheese powder, red ginseng powder, safflower seed powder, sprout powder, cocoa powder, coffee powder, chitosan powder, etc. Energy-saving long-term preservation bioactive packaged tofu manufacturing apparatus.

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